Difference between revisions of "Chilean Sea Bass à la Grecque"

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# Discard the [[bay leaf|bay leaves]], transfer the and [[tomato]] mixture to warmed dinner plates and serve with [[rice]] or [[pasta]].
 
# Discard the [[bay leaf|bay leaves]], transfer the and [[tomato]] mixture to warmed dinner plates and serve with [[rice]] or [[pasta]].
  
[[Category:Chilean Meat Dishes]]
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[[Category:Chilean cuisine]]
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[[Category:Meat Dishes Recipes]]
 
[[Category:Coriander seed Recipes]]
 
[[Category:Coriander seed Recipes]]
 
[[Category:Seabass Recipes]]
 
[[Category:Seabass Recipes]]
 
[[Category:Tomato Recipes]]
 
[[Category:Tomato Recipes]]

Revision as of 19:41, 8 May 2012

File:Sea Bass a La Grecque.jpg
Chilean Sea Bass à la Grecque

Description

This recipe yields 4.

Ingredients

Directions

  1. Rinse the Chilean sea bass with cold water and pat dry with paper towels.
  2. Lightly season the with salt and pepper, then coat with flour, shaking off the excess.
  3. Heat the oil in a skillet over medium-high heat, add the pieces and cook just until lightly browned, about 1 minute on each side.
  4. Transfer to a plate and set aside.
  5. Add the Onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
  6. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
  7. Add the pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the is no longer opaque in the center, 8 to 10 minutes.
  8. Discard the bay leaves, transfer the and tomato mixture to warmed dinner plates and serve with rice or pasta.